This Mediterranean-inspired salad combines crusty bread, roasted chickpeas, and fresh vegetables in a zesty vinaigrette. Ready in 30 minutes and perfect for summer dining.
Ingredients
For the Salad
- 1 large crusty bread loaf, cut into 1-inch cubes (about 6 cups)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 3 large tomatoes, cut into chunks
- 1 English cucumber, diced
- 1 red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 2 tablespoons olive oil (for toasting bread)
For the Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F. Toss bread cubes with 2 tablespoons olive oil and spread on baking sheet. Toast for 10-12 minutes until golden, stirring halfway. Set aside to cool.
- Pat chickpeas dry and season with salt and pepper. Roast on separate baking sheet for 15-20 minutes until crispy.
- Whisk together vinaigrette ingredients in large bowl. Season with salt and pepper to taste.
- Add tomatoes, cucumber, and red onion to bowl with vinaigrette. Let stand 10 minutes to marinate.
- Add toasted bread, chickpeas, and basil. Toss gently to combine.
- Let salad sit for 15-30 minutes before serving, allowing bread to absorb dressing while maintaining some crunch.
Recipe Notes
- Best served at room temperature
- Can be made up to 2 hours ahead
- Store leftover bread separately to maintain texture
- For extra flavor, add crumbled feta cheese or kalamata olives
Makes 6-8 servings
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